Recipes to tickle your taste buds

Pasta is one of my greatest loves 😍 In an the pursuit of exploring healthier options I came across this red lentil fusilli pasta in the health shop which I was delighted to try out. I coupled it with a gluten free bechamel sauce, chicken and peas with fresh herbs for a for a combination that brings healthy and comfy together 😉I do hope you enjoy this one! For a vegetarian option soya prawns or shredded soya chicken can be substituted, equally delish! Ingredients Chicken Prep 2 Chicken Breasts cut into cubes (Subsitute 1 packet soya prawns or shredded chicken) ½ tsp salt and pepper ½ tsp cumin powder ½ tsp chilli powder ½ tsp coriander powder ½ tsp dried mixed herbs Mix the above ingredients and leave covered for 15 mins 1 tsp coconut oil for cooking ½ Onion finely chopped ½ tsp crushed garlic 1 chopped green chilli 30 grams baby peas (I used frozen) Sautee` onion in the coconut oil, with the garlic and chilli.                                      When the

Definitely a comfort dish..... When I just want to have a that warm feeling of home and something saucy and delish, this is my go to meal....Enjoy 😊 Ingredients ½ onion chopped finely 2 chicken breasted diced into cubes 60 ml baby peas half a punnet mushrooms sliced 10 ml olive oil 1 tsp cumin powder ½ tsp curry powder 1 tsp dried mixed herbs 1 tsp salt  ½ tsp pepper Fresh coriander for garnish Sauce 60 ml butter 60 ml flour 200 ml milk (can add more if needed) salt and pepper to taste Method 1. Add the oil to a medium sized pot on medium heat and add the onions, saute these until translucent in color.  2. Add the cumin and curry powder as the mixed herbs to the onions and stir. 3. Allow the spice to cook for a minute. 4. Add the chicken cubes and stir until coated with the spices. 5. Once the chicken starts to cook it releases it natural juices and flavours 6. Add the sliced mushrooms and stir. 7. Once the mushrooms start to cook it will also release juices, allow to cook nicely for

I have always thought it would be so cool to cook with coconut milk, I never quite got around to it though, well better late than never. This is my take on a Thai chicken curry, my very first attempt. The versatility of the recipe a part from it being healthy, is that you can substitute the chicken with a plant based protein for a vegan option. A pretty tasty dish if I say so myself 😉👌  Thai chicken curry Ingredients 1 tbl sp Coconut oil 1-2 Green chillies ½ Onion (medium) 1 tsp Garlic 1 tsp Ginger 2 tsps Red Curry paste Salt & Pepper to taste 1 Carrot (medium) 2 cups Spinach 1 can Coconut Milk ( 400ml ) 3 tsps Sesame Oil 1 tsp Sesame seeds ½ tsp Paprika ½ tsp Turmeric powder 1 tsp Coriander powder 3-4 Chicken breasts Method Cut the chicken into cubes, add the sesame oil, turmeric and coriander powder, paprika and some salt and sesame seed and mix together, set aside to marinade for a bit. \ Heat the coconut oil to a wok or pan, add the chopped onions and chillies, a

A friend of mine asked me for a easy roast chicken recipe, so here it is, my easy spicy chicken dish served with stir fried spinach. 👌 Spicy Roast Chicken Ingredients 4 pieces of chicken (room temperature) 25 ml olive oil/ cooking oil 1 tsp cumin powder 1 tsp chili powder ½ tsp curry powder 1 tsp dried mixed herbs 1 tsp salt 1 tsp black pepper 10 ml soya sauce (optional) 1 tsp fresh thyme (optional) Method 1. Combine the cumin, chili and curry powder along with the mixed herbs, salt and black pepper into a bowl. 2. Add the oil and soya sauce and mix to form a paste  3. Add the chicken to a oven proof baking dish, and put in paste onto the chicken and spread over the chicken evenly to coat it. 4. Sprinkle the fresh thyme over the chicken. 5. Bake at 200 degrees for 40-45 mins or until chicken is cooked through.  Serve with a starch or veg dish 😊

Stuffed Spinach Chicken Breasts Ingredients 2 Chicken breasts 50 ml  creamed spinach (refer to  creamy spinach recipe )  40 gr   feta cheese 10 ml  olive oil ½ tsp  salt   ½ tsp  pepper ½ tsp  cayenne pepper ¼ tsp  mixed herbs ¼ tsp  cumin powder 1  tbl   grated parmesan cheese 2 tooth picks Method 1. Butterfly the chicken breasts, by slicing in the middle but not completely so that you can open up the breast. 2. Use a plastic over the chicken breast and a mallet to lightly hit the chicken breast to thin it out so its even throughout the surface area. 3. Sprinkle salt, pepper, cayenne pepper and cumin on both sides  of the chicken. 4. Mix the creamed spinach with the feta cheese. 5. Add some spinach mixture onto one side of the chicken breast and fold the other side over and secure with a tooth pick and a dd to a greased oven proof dish. 6. Once you stuffed all chicken breasts, drizzle with olive oil, mixed herbs, cayenne pepper and parmesan cheese. 7. Bake for 20-25 mins at 180 degree